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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Biosfer: Jurnal Pendidikan Biologi Zonasi: Jurnal Sistem Informasi Journal of Management, Accounting, General Finance and International Economic Issues (MARGINAL) Guruku: Jurnal Pendidikan Profesi Guru Jurnal Al-hikam Jurnal Hasil-Hasil Pengabdian dan Pemberdayaan Masyarakat (JHP2M) Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Bioteknologi & Biosains Indonesia
Meilinda
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Physics Social Sciences Other

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THE EFFECT OF POST-PRODUCTION SHELF TIME ON THE ANTIOXIDANT ACTIVITY OF SOY MILK Fadhillah; Nazip, Khoiron; Meilinda
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 12 No. 1 (2025)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/jbbi.2025.11320

Abstract

This study was conducted to analyze the effect of post-production storage time on antioxidant activity in soy milk. Antioxidants are compounds that can ward off free radicals, so it is important to know their stability over time. The storage time used in this study was 1, 4, 7, 10, and 13 hours post-production. Antioxidant activity testing was carried out using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. Qualitatively, the color change of the DPPH solution was observed from purple to light yellow, while quantitatively the absorbance value was measured using UV-Vis Spectrophotometry. The inhibition value and IC50 were calculated to determine the strength of antioxidant activity in soy milk. The results showed that soy milk with a storage time of 1 hour had the best antioxidant activity with an IC50 value of 28.19 μg/ml which was classified as very strong. At 4 hours of storage time, the IC50 value of 37.28 μg/ml is classified as moderate, while at 7 hours and 10 hours the IC50 values ​​were 146.95 μg/ml and 119.38 μg/ml, respectively, which are also classified as moderate. At 13 hours, the antioxidant activity decreased drastically with an IC50 value of 228.90 μg/ml, which is classified as very weak. The antioxidant activity of soy milk decreased with increasing storage time. Factors such as temperature, light, and components of soy milk contribute to the degradation of antioxidant activity. Therefore, consumption of soy milk should be done within a shorter time after production to obtain optimal antioxidant benefits.
Co-Authors A. Nurul Annisa Sukhiar Andri Wijaya Dhevia, Dheva Elvira Destiansari Fadhillah Khoiron Nazip, Khoiron Maretha, Delima Engga Mey, Meytati Rahma Miftahul Jannah Mutia Maharani Ningsih, Windi Indah Fajar Nur Rezky Ramadhan Rahmi Susanti Restu Januarty Hamid Retno Cahya Mukti Riswani Riyanto SALSABILA, ANNISA Salsabilla, Fitri Wahyuni Santi Susanti, Santi Sri Zulaihati, Sri Wiwik A.D.P Wulandari, Ratu Mutiara Yenny Anwar